Umami’s Meatballs

By: Brian Nance

Photo By: Heather Scholten | Spiceology

Ingredients

2 lb Niman Ranch Ground Beef

1 lb Niman Ranch Ground Pork

1 lb Ground Veal

2.5 cup Panko Bread Crumb

1 cup Parmigiano Reggiano

1 cup Pecorino Romano

5  large eggs

1/2 cup heavy cream

1/2 cup Calabrian peppers chopped w/oil

2ea lemons juiced

8 ea clove of garlic

1/2 cup parsley

1 cup fresh oregano

1/2 cup fresh thyme

1 cup fresh basil

5T Spiceology Meateater collaboration Gnome on the Range seasoning

4T Spiceology Cowboy Crust Espresso Chili Rub

2T smoked paprika

1T Dark Chili Powder

Cooking Instructions

  1. Combine all ingredients except ground meats in a food processor. Pulse until smooth
  2. Fold into meats until combined well, be careful not to over mix
  3. Form mixture into 4oz meatballs
  4. Sear in hot cast iron pan over open wood fire (be sure not to crowd, if you see steam, they’re too crowded!)
  5. Check for doneness with thermometer, if not yet 160 deg F transfer to 400° oven for 10-15 min until cooked through
  6. Serve with spicy tomato sauce and shaves of remaining Parmesan and Pecorino cheeses

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